French Onion Soup Potstickers


French Onion Soup Potstickers have all the flavor of a bowl of steaming French Onion Soup stuffed inside a melt-in-your-mouth dumpling!

I can’t even…


That hair! That face! That OUTFIT!

That is to say, Ben, my parents and I are heading out on an epic road trip later this week that goes through Father’s Day, so the whole fam, including my cah-utie patootie hula-girl niece Evie, congregated this weekend to celebrate a bit early!


Her Papa got some fun gifts including a Steelers Superbowl plaque thingy (?) and, more importantly, got to spend some time swingin’ around with his favorite baby girl.


Gosh my brother & sister-in-law make some cute kids! ;)

Other weekend highlights include Friday night happy hour on my parent’s deck with Cujo, the neighbor’s bulldog. Ben’s love for his future bulldog, Cornelius (…), was only strengthened as sweet, 65lb Cujo slobbered and snorted on his knee all night.


Another highlight? Making (and devouring) French Onion Soup Potstickers. YES!


All the flavor of a savory bowl of French Onion Soup, inside a tender, chewy potsticker with a crispy, crunchy bottom. These babies are crazy good!

I had a wicked craving for French Onion Soup this weekend, but when the temps hit 94 degrees outside I knew there was no way I was going to make, let alone eat, a steaming bowl of the stuff. Thus, French Onion Soup Potstickers were born.


Sometimes when it gets really hot in the summer my appetite disappears for a bit, and something small like this really appeals to me. The great thing is that they freeze beautifully so you can pull out as many as you want whenever a craving hits.


Start the French Onion Soup Potstickers by making the French onion soup flavored filling.


Cut 2 jumbo sweet onions in half, slice each half, then cut each sliced half in half. OMG.


This is all much easier to do than explain, I promise. :)


Add the onion slices to 1 Tablespoon each butter & extra virgin olive oil in a large skillet over medium heat and season with salt & pepper.


Next add the goodies that will make your onions taste like they’ve been simmering in a big soup vat all day, including 1 Tablespoon Worcestershire sauce, 1/4 teaspoon dried thyme,

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2 small bay leaves (or 1 big one) and 1 teaspoon sugar.

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Finally, pour in 1/2 cup beef broth.


Turn the heat up to high and bring the beef broth to a boil, then turn it back down to medium heat and let the onions cook, and cook, and cook, until they get more, and more, and more soft and freakishly delicious, about 25 minutes or so.

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By the end, the onions should still have a wee bite – you don’t want them to turn into mush – but they should be really, really soft and dark brown.

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Cool then onions completely, then transfer them to a bowl and mix in 1 cup finely shredded mozzarella cheese.

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Mozz isn’t traditionally used to top French Onion Soup, but it’s what I had in the fridge, and how can you go wrong with mozz anyway?! If you wanted to go super traditional, shredded gruyere or fontina cheese would be your best bet. Just make sure it’s finely shredded.


Mmkay – French Onion Soup filling = done. Time to move onto the potsticker portion of the program! You’ll need 20 wonton wrappers for this recipe.


Keep the wrappers covered with a squeezed out wet paper towel when you’re not working with them so they don’t dry out. Use the remaining wrappers to make this, this, or these (OMG) or freeze for another time.

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Lay out 4 wrappers at a time on a clean dry surface.


Place 1 Tablespoon of the onion filling into the center of each wrapper, then wet all four sides of the wrapper with water, using your finger or a pastry brush.


Fold the bottom right-hand corner up to meet the top left-hand corner, then press the edges tightly to seal, following the bulge of the filling to make sure you don’t trap any air inside.


That’s that!


Line the potstickers up on a wax paper-lined baking sheet, pressing down gently to create a flat bottom on each sticker, then repeat with the remaining filling and wrappers.


Now, you can cook the potstickers right away, or freeze them for later. They cook the same way fresh or frozen!


If freezing, pop the baking sheet as-is into the freezer until the potstickers are frozen solid, then place them inside a Glad FreezerWare container, or freezer bag, to cook later.


I was craving a big plate of ’em, so I cooked up a batch straight away.


In a large skillet with a tight fitting lid, heat 1 teaspoon vegetable oil over medium-high heat. Add however many potstickers you want into the skillet (don’t overcrowd though) making sure to get a bit of the oil on the bottom of each one.


Cook the potstickers without moving them until the bottoms are golden brown, about 2 minutes.


Next add enough water to come 1/3 of the way up the potstickers.


It’s not an exact science, but err on the side of adding too much vs too little!


Immediately place a lid on top, and let the potstickers steam for 2 minutes or so.


When there’s just a bit of water left, remove the lid to let it cook off and get the bottoms of the pot stickers crisp again, about 30 seconds.


Use the back of a spatula to gently “unstick” each potsticker from the bottom of the skillet.


Heat up a quick “au jus” sauce of 1/2 cup beef broth with 1 teaspoon Worcestershire sauce and a dash of garlic salt, and you are SET!


French onion Soup Potstickers

Makes 20 potstickers


French Onion Soup Potstickers have all the flavor of a bowl of steaming French Onion Soup stuffed inside a melt-in-your-mouth dumpling!


  • 2 jumbo sweet onions, cut into quarters then sliced thin
  • 1 Tablespoon butter
  • 1 Tablespoon extra virgin olive oil
  • salt & pepper
  • 1 Tablespoon Worcestershire sauce
  • 1/4 teaspoon dried thyme
  • 2 small bay leaves (or 1 big one)
  • 1 teaspoon sugar
  • 1/2 cup beef broth
  • 1/2 cup finely shredded mozzarella cheese
  • 20 wonton wrappers
  • vegetable oil
  • For the Au Jus Dipping Sauce:
    • 1/2 cup beef broth
    • 1 teaspoon Worcestershire sauce
    • dash garlic salt


    1. Heat butter and oil in a large skillet over medium heat. Add onion slices and season with salt and pepper, then add Worcestershire sauce, dried thyme, bay leaves, sugar, and beef broth to the skillet and stir well. Turn heat up to high, bring broth to a boil, then turn back down to medium heat.
    2. Cook onions, stirring occasionally, until very soft and dark brown. About 25 minutes. Turn off the heat and cool the onions completely, then place into a bowl and mix with mozzarella cheese.
    3. Lay 4 wonton wrappers out on a clean, dry surface, then place 1 Tablespoon onion mixture into the center of each wrapper. Wet all four sides with a pastry brush or your finger, then fold the bottom right-hand corner up the top left-hand corner and seal the edges, being careful to remove all air pockets. Transfer potsticker to a wax paper-lined baking sheet and press down gently to create a flat bottom. Repeat with remaining wrappers and filling.
    4. To freeze: Place baking sheet into the freezer until potstickers are frozen solid. Transfer to a freezer-safe container or bag. When ready to eat, cook the same way as fresh.
    5. To cook: Heat 1 teaspoon vegetable oil in a medium-sized skillet. Place potstickers, being careful not to crowd, into the skillet, getting oil on the bottom of each potsticker. Cook until golden brown on the bottom, then add enough water to come 1/3 of the way up the potstickers. Place a lid on top and let the potstickers steam for 2-3 minutes.
    6. When there is just a couple Tablespoons water left in the skillet, remove the lid and allow the water to cook out and the potsticker bottoms to crisp back up. Use a spatula to gently unstick the wrappers from the skillet and serve with Au Jus dipping sauce (heat ingredients in a small saucepan or in the microwave).

    This recipe is courtesy of Iowa Girl Eats,


    I am so tickled with how these came out!


    The wonton wrappers were chewy, the French onion soup filling was mouthwatering, and the bottoms of the potstickers were perfectly crisp.


    The “au jus” dipping sauce – literally just beef broth, Worcestershire sauce, and a dash of garlic salt – was Ben’s idea and it totally made the dish. You could even make a big batch of it, pour into ice cube trays, then freeze to have whenever you cook up a batch of frozen potstickers!


    I love that these babies cook up the same way fresh or frozen – saute –> steam –> crisp, repeat – and I LOVE that you can cook 2 or all 20, depending on how hungry you are.


    Definitely ate all 6 in one sitting. No regrets! :D

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    What was the highlight of your weekend?

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    1. That whole post and all I kept thinking about…was your sassy fork!

      • Iowa Girl Eats 06.11.2012

        Right?! So sassy – I don’t know why I’ve never shown it before!

      • Stephanie 06.11.2012

        Same here, it’s adorable!

    2. OK, This is going to make me sound like a complete crazy person, but I just needed to point out the following [super bizarre] compilation of coincidences…

      1. My daughter’s name is Evvie
      2. My favorite NFL team is the Steelers
      3. My best friend’s dog is named Cujo
      4. I’m literally obsessed with Potstickers (like, eat-a-whole-order-from-Egg-Roll-House-at-least-once-a-week obsessed… I know, it’s not a healthy obsession)

      Not to mention that I’m an Iowa Girl, too… I couldn’t help but laugh while reading today’s post. Thought I’d just share the madness.

      Have a great week!

    3. Michelle 06.11.2012

      wow. we have a restaurant here in town (Denver) that makes soup dumplings that were amazing but i refuse to go back there. now i have no need to because i can make these! these look amazing and have made it onto the menu for my dinner party. yay!

    4. Kristina 06.11.2012

      I already have 4 kids, but that picture of your niece almost makes me want to have more! Adorable.

      Sooo…. when do we get to see how cute your and Ben’s kids will be?

    5. {lori} 06.11.2012

      i cannot wait to make these! they look incredible!

    6. Dee 06.11.2012

      YUMMY! I make a great appetizer with wonton wrappers, Jalepenos, cream cheese and a little bacon, I call them lazy man’s jalepeno poppers. They are a huge hit wherever I take them.

    7. Amy 06.11.2012

      I have one word for this new recipe………….YUM!!!!!

    8. Your niece is A.DOR.A.BLE!!! What a cutie pie!

      These potstickers look pretty yummy!

    9. Lauren T 06.11.2012

      I love pot stickers! I didn’t know making them was that east, so I’ll have to try that soon! To get a little protein could you add chicken, beef, pork, etc. to the french onion soup filling?
      And your niece is truly one of the most adorable babies I’ve seen :)

    10. Mandy 06.11.2012

      Oh my goodness! That first picture! So sweet!

    11. Bridget S 06.11.2012

      Oh YUM. I’ve just eaten dinner and yet I am now desperate to cook and eat these. Now, where to get my hands on some wonton wrappers….x

    12. Okay, I love that fork. Where did you get it???

    13. My BF loves potstickers. BTW, what a pretty spoon :)

    14. Jen C. 06.11.2012

      I saw this late this afternoon and decided to run to the store for cheese and wonton wrappers! They were absolutely AMAZING! My 5 year old has requested them again for his birthday dinner… 2 days from now :)

      • Iowa Girl Eats 06.11.2012

        Yaaaaaay! I’m glad you mentioned your 5 year old liked them because I think people who have never tried caramelized onions don’t believe how sweet & mild they get!

        • Jen C. 06.11.2012

          Yes, both of my kids devoured them. Between my 19 month old and my 5 year old I barely got any! I’ll have to double them next time!

    15. bettyagnes 06.11.2012

      Are you kidding me with these? I’ve never seen anything like this AND I LOVE IT. I wish I had some NOW. Love this post!

    16. I absolutely LOVE that bulldog picture! Bulldogs are so funny and cute :-)

      And this recipe looks great – so creative!

    17. Maura @ my healthy 'ohana 06.11.2012

      Totally drooling over this recipe! Your niece is too cute, she looks just like your brother!!

    18. Terry C 06.11.2012

      Um, yeah. So I started reading this post and got sidetracked on a butternut squash ravioli field trip. I will be trying both these gems *and* those! :-)

    19. Meghan 06.11.2012

      The part about your husband and the neighbor’s dog made me laugh so hard that I nearly cried…”slobbered and snorted on his knee all night” – hilarious! Love the recipe, too. Your blog is my favorite!

    20. Jv 06.11.2012

      Cooking genius!!
      I was at a party Memorial Weekend and ate these delicious pizza appetizers and someone bias out, “They’re from Iowa Girl Eats” and my mouth dropped. You’re in kitchens all over Central IA!

      • Val 06.12.2012

        …and Pennsylvania!

    21. Mary S 06.11.2012

      ughhhhhhhh! Lady you are killing me over here! I joined weight watchers last week. I gonna be doing some serious point counting, cause I’m making these. Then I’m never gonna read your blog again. I don’t care how many emails you send, never again will I make one of your mouth watering recipes! Oh crap – just keep’em coming. I’m bound to lose some weight trying to keep track of those weight watcher points. UGHHHHHHHHHHHHHH!

    22. Amazing idea! What a great way to enjoy some caramelized onions!

    23. Glad to see someone else shares my obsession with French onion soup! I can’t wait to try these…Really love the step-by-step instructions/photos – thank you!

    24. Teresa K. 06.12.2012

      what funky silver – How fun are you guys!

    25. YUM! I love carmelized onions, these look amazing! I’m also loving the fancy fork! And your niece

    26. Your niece is ADORABLE! Highlight of my weekend was dodging the rain for a beautiful seaside run; followed by breakfast with my bestie :)

    27. Elyse 06.12.2012

      Clever! It makes me wonder what other soups could be turned into potstickers! Baked potato? Broccoli cheese? Sounds crazy, but hey maybe it would work!? These sure seemed to! Can’t wait to try them :-)

    28. These look delicious! I love anything you can freeze and cook up as you need it, so convenient!

    29. Mandy 06.12.2012

      If you freeze them should you let them thaw first before cooking?

      • LittlestCrazy 06.12.2012

        My ex’s mom is Chinese, and she made and froze large batches pot stickers all the time. Cook them right out of the freezer. If you thaw them, they get funky.

      • Iowa Girl Eats 06.12.2012

        No just cook them the same as if they were fresh.

    30. LittlestCrazy 06.12.2012

      Thanks for this post! I’m going to try this out on Thursday. I like the won ton ravioli idea too.

    31. Thanks for the great idea! French onion soup is my absolute favorite and that is pretty much the only soup I order from restaurants. I will definitely need to try this at home. I really like how you make up new recipes to use the wonton wrappers. Such a simple ingredient with endless amounts of possibilites. =)

    32. Tamara 06.12.2012

      Oh wow, these look and sound INcredible!!! Thank you!

    33. Tiffany 06.12.2012

      So, what did your mom make for the Father’s day meal??? I love hearing about her wonderful meals too!

    34. French Onion Potstickers – genius! From your mini cinnamon rolls to these potstickers… you are the queen of bite sized yumminess. :)

    35. This is so incredibly innovative!

    36. Melissa 06.12.2012

      Ben has good taste we have a 3 year old English Bulldog named Livy. We rescued her from a puppy mill 5 months ago. She is the best, sweetest girl and she’s from Des Moines too. Ben would be smitten.

    37. Amanda 06.12.2012

      Your niece is one of the cutest little babies ever – at least top 10 (if not top 5)!

    38. Ruth 06.12.2012

      She is a doll!!
      The potstickers look wonderful

    39. Lisa 06.13.2012

      Love your blog. These look yummy, going to make them for next get together. Don’t know if you have ever visited before, but this recipe was featured on their site yesterday! Way to go!!!!

    40. Marci Johnson 06.14.2012

      I cannot wait to try these out! They will go perfectly with appetizers & wine!

    41. Sara Wilson 06.18.2012

      I made a version of these this weekend for a Father’s Day appetizer, and they were a hit! I baked them in a mini muffin pan … so easy and I loved the crispiness. My family asked, “how many are we supposed to eat?” :) Thanks for the idea!

    42. […] French Onion Soup Potstickers (with roasted Brussels sprouts) […]

    43. Susan 07.06.2012

      These are aMAziNg! I’m making them right now for a sweet little bride and her maids to snack on tonight. I’m sure they’re going to love them as much as my husband and I did when we gobbled them down in one quick sitting. Thanks!

    44. ginger 07.25.2012

      I made these last night and they were amazing. I would note that I thought the dipping sauce was a valuable asset and would not do without it. They were a tiny time consuming but worth every juicy bit full. I thank you for sharing.

    45. […] Recipe adapted from: Iowa Girl Eats […]

    46. Araica 01.01.2013

      Thanks for posting this in your Top 12. I saw the recipe yesterday, had everything I needed and made them to go with our roast last night. They were the hit of the meal and everyone went back for seconds. I will absolutely make them again although I may have to devote a whole afternoon to folding since I plan to make a huge batch and freeze some next time.

    47. […] Wednesday:  French Onion Soup Potstickers […]

    48. Greg 01.28.2013

      These look amazing much like your stalker Christa ( just kidding) I coincidentally served frozen potstickers to my buddy and was thinking I could probably do these myself. Now I wasn’t looking through your windows, stealing our dogs name, and I’m a Cowboys fan,but thanks for sharing. This recipe looks great.

    49. Aaron O 03.13.2013

      hey just wanted to say when i stumbled upon this recipe i knew instantly that it would be crazy delicious and i was right. you are a very creative chef! so i made them and they turned out terrific, everyone loved them. now a question about freezing them (i have like 50 wontons left over). when it comes time to pull them out of the freezer to cook them do i let them defrost or do i just throw them straight into the pan?

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